Homemade restaurant-style Mexican Rice is quick and simple to prepare using long-grain white rice, diced tomatoes, and a handful of spices. This versatile side dish pairs beautifully with tacos, grilled meats, burritos, and vegetarian meals — and it’s easy to adapt to your preferred level of heat or dietary needs.
Table of contents
- Ingredients
- Instructions
- Frequently asked questions
- Recipe tips
- What to serve with Mexican rice
- More Mexican side dish recipes
I developed this Mexican Rice recipe to recreate that familiar restaurant-style side dish at home. It was requested to accompany grilled chicken and street corn recipes and quickly became a favorite. The rice is fragrant, subtly spiced, and brightened with fresh cilantro and lime at the end — attributes that make it a crowd-pleaser whether you’re serving a weeknight dinner or a weekend gathering.
This version is intentionally simple, relying on pantry staples: olive oil, onion, garlic, jalapeño (or bell pepper if you prefer no heat), long-grain white rice, a can of diced tomatoes with green chilies, broth, and a few warming spices. The dish can easily be made vegetarian or vegan by using vegetable broth, and brown rice can be substituted with a slight adjustment to cooking time.
Ingredients
Below are the ingredients and useful substitution options. For best results use fresh lime juice and good-quality broth.
- Olive oil – or avocado oil for a neutral flavor.
- Onion – diced.
- Garlic cloves – minced.
- Jalapeños – seeded and minced. If you prefer mild rice, substitute ½ cup minced green bell pepper.
- Long-grain white rice – rinse if desired to remove excess starch for fluffier grains.
- Diced tomatoes with green chilies – a 10 oz can adds both tomato flavor and a mild chili kick.
- Chicken or vegetable broth – broth adds depth; use vegetable broth to keep the recipe vegan.
- Kosher salt, chili powder, and ground cumin – these seasonings give the rice its classic flavor.
- Cilantro – finely chopped, added at the end for freshness.
- Lime juice – freshly squeezed for the best bright finish.
Instructions
- Sauté aromatics: Heat 2 tablespoons of olive oil in a large heavy pot over medium heat. When the oil shimmers, add ½ cup diced onion, 4 minced garlic cloves, and 2 minced, seeded jalapeños (or bell pepper). Cook 3–4 minutes until the onion is softened and fragrant.
- Toast the rice: Add 2 cups long-grain white rice to the pot. Stir and toast for 3–4 minutes until the edges of the rice become slightly translucent. Season with 1 teaspoon kosher salt, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
- Add liquid and simmer: Pour in one 10-ounce can of diced tomatoes with green chilies and 3 cups vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and finish: Remove the pot from the heat. Fluff the rice with a fork, then cover and let it rest 10 minutes to finish steaming. Stir in ¼ cup finely chopped cilantro and ¼ cup fresh lime juice before serving.
If you prefer an Instant Pot method, cook the rice on high pressure for the time appropriate to your appliance and rice type, then allow a natural release or follow your pressure cooker’s guidance for best texture.
Frequently asked questions
- Can Mexican rice be made ahead? Yes. Store cooked rice in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of water or broth to restore moisture.
- Is Spanish rice the same as Mexican rice? They’re very similar in method but traditionally use different seasonings. Spanish rice often includes saffron or smoked paprika, while Mexican rice typically features cumin and chili powder.
- Can I use brown rice? Yes. If substituting brown rice, increase the cooking time by about 15 minutes and confirm the rice is tender and liquid is absorbed before finishing.
Recipe tips
- Use vegetable broth to make the dish fully vegan and vegetarian.
- If you need to keep the rice warm for serving, transfer it to a covered slow cooker set to warm. If it dries slightly, stir in 1–2 tablespoons of broth before serving.
- To reheat in the microwave, add 1–2 tablespoons of liquid (water or broth) and heat for 1–2 minutes, stirring once halfway through for even warming.
- To reheat on the stove, place rice in a skillet with 1–2 tablespoons of liquid. Cover and warm over medium-low heat for 5–10 minutes, stirring occasionally.
- For milder flavor, omit jalapeños or replace them with green bell pepper; for more heat, include the seeds or add a pinch of cayenne.
What to serve with Mexican rice
This rice complements a wide variety of Mexican and Tex-Mex dishes. Try it alongside grilled steak, chicken, or pork; add it to burrito bowls; or serve it with vegetarian mains for a satisfying meal.
- Grilled or marinated steak and pollo asado
- Tacos — carne asada, shredded beef, or grilled vegetables
- Slow-cooked barbacoa or shredded meats for burritos and bowls
- Mexican-style sides like elote (street corn) or a crisp salad
- Vegetarian options such as grilled veggie tacos or black bean dishes
More Mexican side dish recipes
Consider pairing this rice with other flavorful sides to round out a fiesta-style menu.
- Cilantro pesto risotto (a bright, herby alternative)
- Mexican quinoa salad for a lighter, protein-packed side
- Mashed potatoes with Mexican-inspired seasonings
- Jalapeño popper stuffed spaghetti squash for a fun twist
- Mexican street corn pasta salad for bold, corn-forward flavor
Mexican Rice
4 people
Ingredients
- 2 tbsp olive oil
- ½ cup onion, diced
- 4 garlic cloves, minced
- 2 jalapeños, seeded and minced (or ½ cup minced green bell pepper)
- 2 cups long-grain white rice
- 10 oz can diced tomatoes with green chilies
- 3 cups vegetable or chicken broth
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ cup cilantro, finely chopped
- ¼ cup lime juice, freshly squeezed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and jalapeño; cook 3–4 minutes. Add the rice and cook an additional 3–4 minutes, stirring to toast the grains.
- Stir in the diced tomatoes with green chilies, broth, salt, chili powder, and cumin.
- Bring to a boil, then reduce heat to low. Cover and simmer 40 minutes, or until the rice is tender and liquid is absorbed.
- Remove from heat and stir. Cover and let rest 10 minutes.
- Fluff, then stir in cilantro and lime juice before serving.
Notes
- Using vegetable broth makes this recipe both vegetarian and vegan.
- If using brown rice, add approximately 15 minutes of cooking time and confirm the rice is tender before removing from heat.
Nutrition Facts
Serving: 4 servings
Calories: 442 kcal
Carbohydrates: 84 g
Protein: 7 g
Fat: 7 g (Saturated Fat: 1 g)
Sodium: 1312 mg
Fiber: 2 g
Vitamin A: 800 mg | Vitamin C: 22.1 mg